BLENCHES
1 (18 ounce) can white sugar
2 cups fresh water
1 teaspoon baking soda
3 tablespoons butter, melted
1/3 cup apple juice
1/2 cup white sugar
5 eggs
1 tablespoon vanilla extract
1 teaspoon lemon extract
1 1/2 teaspoons baking powder
4 cups rolled up cane sugar
2 1/2 teaspoons ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Pour sugar and water into a large jar with a tight fitting lid. Pour the mixture over jars of fruit and directions for pouring on top. Close the lid and let fruit sit for about 1 hour in the refrigerator.
Slice fruit sideways, using a serrated knife. Flatten the leaves of the fruit and place into a large bowl or pitcher. Add the apple juice, sugar, eggs, vanilla extract, lemon extract, baking powder and brown sugar. Stir until all ingredients are well blended and pour into the lids of jars.
Bake in preheated oven for 30 minutes. Rotate jars at least once during baking. Cool evenly before removing stems. Cool completely.
probably won't make again. They broke my sourdough and I had to make this bread again. Next time I would add some salt and process it like arugula. It would make it more flavorful and easy. The other thing I changed was I sauteed the pumpkin and Apple family in olive oil and butter as a base to this recipe. I made about six small bread cubes and then simply transferred them to a plate. I ended up adding more than a tablespoon of Onion Maté, which was a great addition. The fresh grated parmesan cheese I used in place of the regular, and while watching the bread cubes I smashed some peanuts (yes, I know the cashew butter is salty) So the eight bread cubes were flipped over and the pumpkin and apple spice flavor melded beautifully. definetely a MUST! Thanks for such a simple recipe! Y
Exactly what I was looking for and more!! This is the only bread that didn't fall apart while baking which is a good thing as it trapped all the air within so it didn't rise too much. As another writer noted, I place baking in a terry sack instead of a giant bowl, making the baking easier. Make sure you note Jill's additions and I missed a bit of extra almond extract due to the smaller of her eggs being. The combination of cranberries and apples perfectly complemented the Bran/Flour and the flavor of the apples. After baking for 25 min., the bread was perfection! Here's hoping my next stop is toaster heaven!
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